Garlic Concertina Potatoes a.k.a Hasselback Potatoes. These crispy, buttery, garlicky potatoes make an ideal side dish to serve with so may of your favourite main dishes.
Garlic Concertina Potatoes a.k.a. Hasselback Potatoes
Today’s recipe is really more of an instruction on how to bump up a boring baked potato. I’ve shown it relatively plain here to demonstrate the basic idea.
At the end of the baking time you can melt your favourite cheese over the top or create a crumb topping with bread or cracker crumbs mixed with a little melted butter and fresh herbs.
Garlic Concertina Potatoes a.k.a. Hasselback Potatoes
There are plenty of ways to use your imagination and dress up this great side dish, including adding some chilli sauce to the oil to add some spice to the potatoes. The humble spud has never looked or tasted so good.
Can you ever get enough garlic?
This recipe produces very garlicky potatoes by placing thin slivers of garlic in the potato cuts. If you prefer less garlicky potatoes just leave out the fresh garlic and substitute a good, strongly flavoured garlic olive oil instead of plain olive oil.
Garlic Concertina Potatoes a.k.a. Hasselback Potatoes
You can learn how I make my homemade garlic oil here.
Mellow the garlic flavour in Caesar Dressing with homemade garlic oil.
Originally published May 2015.
Like this Garlic Concertina Potatoes recipe?
You’ll find lots of other great ideas in our Bread & Baking Category and in our Side Dishes Category.
I love the combination of potatoes, garlic and sour cream.
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Garlic Concertina Potatoes a.k.a. Hasselback Potatoes
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Garlic Concertina Potatoes a.k.a Hasselback Potatoes
These crispy, buttery, garlicky potatoes make an ideal side dish to serve with so may of your favourite main dishes.
Ingredients
- Ingredients
- 4 large potatoes, or 6 -8 smaller potatoes
- 1/4 cup olive oil
- 1/4 cup butter, melted
- salt
- pepper
- 4 large garlic cloves, thinly sliced (or use garlic oil instead of regular olive oil)
Instructions
- Preheat oven to 375 degrees F.
- Start by washing your potatoes thoroughly before par boiling them for 6 to 7 minutes in salted water. If you prefer you can peel the potatoes as they are pictured. The par boiling can also be skipped if you prefer but it does make them just a bit crispier. I make them both ways all the time.
- Allow the potatoes to cool for a few minutes before preparing them to be baked.
- Place 2 wooden spoons on a cutting board and place a potato between them with the flattest side of the spud down. The wooden spoons will prevent you from cutting all the way through the potato, allowing the whole potato to remain in one piece.
- Slice the potatoes, stopping at the wooden spoons, at about 1/8 to 1/4 of an inch thickness per slice. Slice remaining potatoes.
- At every second cut push in a thin slice of garlic. sprinkle the potatoes with salt and pepper to season.
- Place potatoes in a glass baking dish. It is best that the pan is large enough that the potatoes do not touch.
- Melt butter and add olive oil. Brush lightly over the prepared potatoes, reserving the rest of the oil and butter to baste the potatoes every 15 minutes.
- Bake for about an hour at 375 degrees F, depending on the size of the spuds or until crispy and golden brown.
Recommended Products
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 859Total Fat 29gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 18gCholesterol 31mgSodium 309mgCarbohydrates 138gFiber 14gSugar 8gProtein 17g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
marie powell
Wednesday 23rd of September 2015
I made these potatoes years ago an my partner has always said do you remember those potatoes you made when we first were going out. I say yeah, I think he's hinting to make them for him, now that I've got a recipe for them there's no excuses not to make them, I always cut right threw, now the idea with the wooden spoons is genius. Thanks X
Jacquie
Wednesday 2nd of March 2011
I will definitely be trying these very soon.
Catherine
Thursday 24th of February 2011
I tried this recipe tonight and was very pleased. My whole family enjoyed the potatoes. I will definitely make again!
Caroline
Wednesday 23rd of February 2011
These are like the Hasselback potatoes, only the slices are a little thicker on these. I love cooking potatoes like this, and you can top them with endless possibilities. This is definitely a favorite in our house!